What's a good shrimp recipe!
Hello everyone,
My parents are gone for the next two weeks and my brother is away at camp, so I find myself having to cook for myself!.
Which isn't a problem, because I HAVE cooked before, and in preparation for my two week vacation, (I call it vacation because, as a 16 year old girl, I find myself easily irritated by my family members!. :D lol) my mom stocked our fridge and pantry like they were leaving for the next two MONTHS instead of only 14 days!.
But, with so many different ingredients, my head is spinning at the endless possibilities xD
I've decided to make myself a shrimp dish for tonight, but all I've ever done with shrimp was sauté them in some garlic butter and ginger and lay them over some chinese noodles (kinda like a teriyaki, minus the sauce)!.
Does anyone have a good, tasty recipe!?
Preparation time isn't really important!.!.!.!.!.
Believe me, I have plenty to munch on while I wait for the dish to be ready xD
Much appreciated,
Isabelle!.--xWww@FoodAQ@Com
My parents are gone for the next two weeks and my brother is away at camp, so I find myself having to cook for myself!.
Which isn't a problem, because I HAVE cooked before, and in preparation for my two week vacation, (I call it vacation because, as a 16 year old girl, I find myself easily irritated by my family members!. :D lol) my mom stocked our fridge and pantry like they were leaving for the next two MONTHS instead of only 14 days!.
But, with so many different ingredients, my head is spinning at the endless possibilities xD
I've decided to make myself a shrimp dish for tonight, but all I've ever done with shrimp was sauté them in some garlic butter and ginger and lay them over some chinese noodles (kinda like a teriyaki, minus the sauce)!.
Does anyone have a good, tasty recipe!?
Preparation time isn't really important!.!.!.!.!.
Believe me, I have plenty to munch on while I wait for the dish to be ready xD
Much appreciated,
Isabelle!.--xWww@FoodAQ@Com
Answers:
Can you barbecue!? If so, try this - marinate in the refrigerator the shrimp (still in shell, but with the backs split and the "vein" cleaned out) in some olive oil and lots of chopped up garlic and any herbs you want (optional) for about an hour!.
String on skewers and grill until pink and opaque!. You can also grill skewers of vegetables or corn on the cob but they will take longer than the shrimp, so put them on ahead of time (or cheat and partially cook chunks of veggies in the microwave first)!.
Barbecuing with the shells on gives extra flavor to the shrimp and keeps them moist - along with making the eating/peeling process a bit messy ;-)Www@FoodAQ@Com
String on skewers and grill until pink and opaque!. You can also grill skewers of vegetables or corn on the cob but they will take longer than the shrimp, so put them on ahead of time (or cheat and partially cook chunks of veggies in the microwave first)!.
Barbecuing with the shells on gives extra flavor to the shrimp and keeps them moist - along with making the eating/peeling process a bit messy ;-)Www@FoodAQ@Com
INGREDIENTS (Nutrition)Bacon wrapped shrimp
20 large shrimp, peeled and deveined
10 slices bacon
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DIRECTIONS
Preheat grill for medium heat!.
Wrap shrimp in bacon, and secure with toothpicks!.
Lightly oil grate, and arrange shrimp on grill!. Cook for 3 to 4 minutes, turning once!. The shrimp will be done when the bacon is fully cooked!.
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20 large shrimp, peeled and deveined
10 slices bacon
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat grill for medium heat!.
Wrap shrimp in bacon, and secure with toothpicks!.
Lightly oil grate, and arrange shrimp on grill!. Cook for 3 to 4 minutes, turning once!. The shrimp will be done when the bacon is fully cooked!.
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one without any shrimp!.Www@FoodAQ@Com
idkWww@FoodAQ@Com
Breaded Shrimp
16 Shrimp, small-medium sized
Salt and pepper
Coating Mixture:
3 T Vegetable oil
2/? c Breadcrumbs
1 Egg, beaten
1 T Flour
Directions:
1!. Heat oil in skillet!. Add breadcrumbs and saute until slightly brown!. Remove from heat!.
2!. Shell shrimps, but leave the tail on!. Score shrimp in several places on the bottom!. Salt and
pepper to taste!.
3!. Pat shrimp with paper towel to remove moisture!. Coat shrimp with flour, dip in egg and then
roll in breadcrumbs!.
4!. Line Oven Tray with aluminum foil!. Place (8 at a time) shrimp on Oven Tray and bake in
preheated oven for 8-10 minutes!.
Indonesian Barbecued Shrimp
-DIPPING SAUCE -
1/2 c Peanut butter 1/2 ts Salt
1/2 c Water 1/2 ts Red pepper sauce
1 tb Brown sugar; packed 1 sm Garlic clove; crushed
1 tb Lemon juice
SHRIMP
1 1/2 lb Shrimp; peeled 1 ts Brown sugar; packed
2 tb Vegetable oil 1/2 ts Salt
2 tb Water 1/2 ts Red pepper suace
1 tb Lemon juice 2 Garlic cloves; crushed
Prepare dipping sauce by mixing all ingredients until smooth!. Cover until
serving time!. Make a shallow cut lengthwise down back of shrimp; wash out
vein!. Mix remaining ingredients in medium glass bowl!. Add shrimp; stir to
coat with marinade!. Cover and refrigerate at least 1 hour!. Remove shrimp
from marinade; reserve marinade!. Thread shrimp on 6, 15" metal skewers,
leaving space between each!. Cover and grill shrimp about 4" from medium
coals, 10-20 minutes, turning and brushing 2-3 times with marinade, until
shrimp are pink!. Serve with sauce, and if desired, lime wedges!.
Smoked Shrimp Enchilada
1 Bag wood chips for smoking 1 c Sour cream
Soaked in water Salt and pepper -- to taste
1 Chipotle pepper 2 oz Sun-dried tomatoes -- soaked
2 Serrano peppers And diced
2 Tomatoes -- seeded 3 oz Sweet onions -- diced
1 Red onion 1 c Fresh corn kernels
3 Red bell peppers -- split 1 c Mushrooms -- diced
And seeded 1/2 c Green onions -- thinly
1 Turnip Sliced
4 Cloves garlic 15 Smoked shrimp -- diced
1 ga Beef stock 4 Flour tortillas
2 tb Dry mustard 1 pt Heavy whipping cream --
3 Carrots -- chopped Reduced by half
1/2 c Raspberry vinegar 2 tb Lime juice -- use
1/2 c Brown sugar Fresh-squeezed
1 c Ketchup 1 tb Unsalted butter
2 c Heavy whipping cream Salt and pepper -- to taste
1 Red bell pepper
STEP ONE: Prepare the Barbecue Sauce-- Start a charcoal fire in outdoor
grill!. When coals are white-hot, cover with soaked wood chips!. Place
chipotle and serrano chiles, tomatoes, red onion, 3 red bell peppers,
turnip, and garlic on grill and cover!. Adjust dampers to reduce heat and
smoke vegetables for about 20 minutes!. (When vegetables are done, smoke
shrimp for enchilada filling for about 15 to 20 minutes!.) Add vegetables to
beef stock and reduce to 1 quart!. Meanwhile, reduce brown sugar and
raspberry vinegar to syrup consistency!. Strain vegetables from stock and
discard!. Add carrots, mustard, and vinegar-sugar mixture to stock and
simmer until carrots are done!. Puree sauce in blender and strain!. Return to
heat, add ketchup, and reduce until sauce coats the back of a spoon!. Add
salt and pepper to taste!.
CHEF'S NOTE: Adjust amount of chiles for hotter sauce!.
STEP TWO: Prepare the Red Peppers-- Over an open flame, roast the red bell
pepper until skin is charred black and begins to loosen from the pepper!.
Immediately immerse pepper in ice water!. When cool, peel and seed pepper
and place in blender with sour cream!. Puree until smooth and add salt and
pepper to taste!. STEP THREE: Create Smoked Shrimp Enchiladas-- Saute
sun-dried tomatoes, diced sweet onion, corn kernels, mushrooms, and green
onions in butter until slightly soft!. Add shrimp,cream and lime juice and
reduce!. Taste for salt and pepper!.
Place equal amounts of fillings in center of tortilla and roll the tortilla
in a cylinder!.
Garnish each tortilla with a dollop of Red Pepper Cream and pour barbecue
sauce around the enchilada!.
Shrimp Linguine Alfredo
1 (12 ounce) package linguine pasta
1/4 cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
40 small shrimp, peeled and deveined
1 cup half?and?half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish
Cook pasta in a large pot of boiling water until al dente; drain!. Meanwhile,
melt butter in a large saucepan!. Saute onion and garlic over medium heat
until tender!. Add shrimp; saute over high heat for 1 minute, stirring
constantly!. Stir in half?and?half!. Cook, stirring constantly, until sauce
thickens!. Place pasta in a serving dish, and cover with shrimp sauce!.
Sprinkle with black pepper and Parmesan cheese!. Garnish with parsley and
lemon slices!.
Shrimp Fried Rice
1/2 cup green onions
1 tablespoon sesame oil
1 teaspoon roasted garlic
1/2 cup frozen seasoning blend (contains diced onions, green/red peppers, celery and parsley)
1/2 cup frozen sliced mushrooms
2 eggs
1 (8-ounce) bag frozen cooked salad shrimp
1/2 teaspoon five spices powder
1 teaspoon soy sauce
1 1/2 cups fat-free beef broth
2 cups instant brown rice
1!. Wash onions and remove any wilted portions!. Chop enough green onions into 1/4-inch pieces to measure 1/2 cup, including up to half of green tops!. Set aside!.
2!. Preheat wok on high for 1-2 minutes!.
3!. Measure sesame oil, garlic and seasoning blend!. Assemble near stove!.
4!. Place oil, garlic and seasoning blend in wok; (pan should sizzle) sauté 2 minutes, stirring occasionally!.
5!. Stir in mushrooms and onions!. Move ingredients to one side of wok!.
6!. Beat eggs in a small mixing bowl and add to other side of wok!. Cook 1-2 minutes, stirring to scramble!.
7!. Stir ingredients together and add shrimp!. Add five spices powder and soy sauce!. Sauté 2 minutes!. stirring occasionally!.
8!. Stir in broth and bring to boil!.
9!. Stir in rice, cover and bring to a boil!. Reduce heat to medium and simmer 5 minutes!.
10!. Remove from heat!. Let stand 5 minutes and serve!.
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16 Shrimp, small-medium sized
Salt and pepper
Coating Mixture:
3 T Vegetable oil
2/? c Breadcrumbs
1 Egg, beaten
1 T Flour
Directions:
1!. Heat oil in skillet!. Add breadcrumbs and saute until slightly brown!. Remove from heat!.
2!. Shell shrimps, but leave the tail on!. Score shrimp in several places on the bottom!. Salt and
pepper to taste!.
3!. Pat shrimp with paper towel to remove moisture!. Coat shrimp with flour, dip in egg and then
roll in breadcrumbs!.
4!. Line Oven Tray with aluminum foil!. Place (8 at a time) shrimp on Oven Tray and bake in
preheated oven for 8-10 minutes!.
Indonesian Barbecued Shrimp
-DIPPING SAUCE -
1/2 c Peanut butter 1/2 ts Salt
1/2 c Water 1/2 ts Red pepper sauce
1 tb Brown sugar; packed 1 sm Garlic clove; crushed
1 tb Lemon juice
SHRIMP
1 1/2 lb Shrimp; peeled 1 ts Brown sugar; packed
2 tb Vegetable oil 1/2 ts Salt
2 tb Water 1/2 ts Red pepper suace
1 tb Lemon juice 2 Garlic cloves; crushed
Prepare dipping sauce by mixing all ingredients until smooth!. Cover until
serving time!. Make a shallow cut lengthwise down back of shrimp; wash out
vein!. Mix remaining ingredients in medium glass bowl!. Add shrimp; stir to
coat with marinade!. Cover and refrigerate at least 1 hour!. Remove shrimp
from marinade; reserve marinade!. Thread shrimp on 6, 15" metal skewers,
leaving space between each!. Cover and grill shrimp about 4" from medium
coals, 10-20 minutes, turning and brushing 2-3 times with marinade, until
shrimp are pink!. Serve with sauce, and if desired, lime wedges!.
Smoked Shrimp Enchilada
1 Bag wood chips for smoking 1 c Sour cream
Soaked in water Salt and pepper -- to taste
1 Chipotle pepper 2 oz Sun-dried tomatoes -- soaked
2 Serrano peppers And diced
2 Tomatoes -- seeded 3 oz Sweet onions -- diced
1 Red onion 1 c Fresh corn kernels
3 Red bell peppers -- split 1 c Mushrooms -- diced
And seeded 1/2 c Green onions -- thinly
1 Turnip Sliced
4 Cloves garlic 15 Smoked shrimp -- diced
1 ga Beef stock 4 Flour tortillas
2 tb Dry mustard 1 pt Heavy whipping cream --
3 Carrots -- chopped Reduced by half
1/2 c Raspberry vinegar 2 tb Lime juice -- use
1/2 c Brown sugar Fresh-squeezed
1 c Ketchup 1 tb Unsalted butter
2 c Heavy whipping cream Salt and pepper -- to taste
1 Red bell pepper
STEP ONE: Prepare the Barbecue Sauce-- Start a charcoal fire in outdoor
grill!. When coals are white-hot, cover with soaked wood chips!. Place
chipotle and serrano chiles, tomatoes, red onion, 3 red bell peppers,
turnip, and garlic on grill and cover!. Adjust dampers to reduce heat and
smoke vegetables for about 20 minutes!. (When vegetables are done, smoke
shrimp for enchilada filling for about 15 to 20 minutes!.) Add vegetables to
beef stock and reduce to 1 quart!. Meanwhile, reduce brown sugar and
raspberry vinegar to syrup consistency!. Strain vegetables from stock and
discard!. Add carrots, mustard, and vinegar-sugar mixture to stock and
simmer until carrots are done!. Puree sauce in blender and strain!. Return to
heat, add ketchup, and reduce until sauce coats the back of a spoon!. Add
salt and pepper to taste!.
CHEF'S NOTE: Adjust amount of chiles for hotter sauce!.
STEP TWO: Prepare the Red Peppers-- Over an open flame, roast the red bell
pepper until skin is charred black and begins to loosen from the pepper!.
Immediately immerse pepper in ice water!. When cool, peel and seed pepper
and place in blender with sour cream!. Puree until smooth and add salt and
pepper to taste!. STEP THREE: Create Smoked Shrimp Enchiladas-- Saute
sun-dried tomatoes, diced sweet onion, corn kernels, mushrooms, and green
onions in butter until slightly soft!. Add shrimp,cream and lime juice and
reduce!. Taste for salt and pepper!.
Place equal amounts of fillings in center of tortilla and roll the tortilla
in a cylinder!.
Garnish each tortilla with a dollop of Red Pepper Cream and pour barbecue
sauce around the enchilada!.
Shrimp Linguine Alfredo
1 (12 ounce) package linguine pasta
1/4 cup butter, melted
4 tablespoons diced onion
4 teaspoons minced garlic
40 small shrimp, peeled and deveined
1 cup half?and?half
2 teaspoons ground black pepper
6 tablespoons grated Parmesan cheese
4 sprigs fresh parsley
4 slices lemon, for garnish
Cook pasta in a large pot of boiling water until al dente; drain!. Meanwhile,
melt butter in a large saucepan!. Saute onion and garlic over medium heat
until tender!. Add shrimp; saute over high heat for 1 minute, stirring
constantly!. Stir in half?and?half!. Cook, stirring constantly, until sauce
thickens!. Place pasta in a serving dish, and cover with shrimp sauce!.
Sprinkle with black pepper and Parmesan cheese!. Garnish with parsley and
lemon slices!.
Shrimp Fried Rice
1/2 cup green onions
1 tablespoon sesame oil
1 teaspoon roasted garlic
1/2 cup frozen seasoning blend (contains diced onions, green/red peppers, celery and parsley)
1/2 cup frozen sliced mushrooms
2 eggs
1 (8-ounce) bag frozen cooked salad shrimp
1/2 teaspoon five spices powder
1 teaspoon soy sauce
1 1/2 cups fat-free beef broth
2 cups instant brown rice
1!. Wash onions and remove any wilted portions!. Chop enough green onions into 1/4-inch pieces to measure 1/2 cup, including up to half of green tops!. Set aside!.
2!. Preheat wok on high for 1-2 minutes!.
3!. Measure sesame oil, garlic and seasoning blend!. Assemble near stove!.
4!. Place oil, garlic and seasoning blend in wok; (pan should sizzle) sauté 2 minutes, stirring occasionally!.
5!. Stir in mushrooms and onions!. Move ingredients to one side of wok!.
6!. Beat eggs in a small mixing bowl and add to other side of wok!. Cook 1-2 minutes, stirring to scramble!.
7!. Stir ingredients together and add shrimp!. Add five spices powder and soy sauce!. Sauté 2 minutes!. stirring occasionally!.
8!. Stir in broth and bring to boil!.
9!. Stir in rice, cover and bring to a boil!. Reduce heat to medium and simmer 5 minutes!.
10!. Remove from heat!. Let stand 5 minutes and serve!.
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